Pearl Schaefer has been the baker at Andria's Restaurant in OFallon, IL since we opened 28 years ago.
This recipe is a nice variation on the traditional pumpkin pie-just in time for the holidays!
First layer:
Mix 1 stick softened butter, 1 ˝ cups flour, and ˝ cup pecans. Press
mixture in bottom of a 9"X13" pan. Bake at 350 degrees until
lightly
browned, approximately 10 minutes.
Second layer:
Mix 1 pkg. 8 oz. Philadelphia cream cheese, 1 cup powdered sugar, and 8
oz. of Cool Whip. Spread on top of first layer.
Third layer:
Mix 2 pkgs. of vanilla instant pudding with 2 cups milk. Add 1 can of
pumpkin and 2 tsp of cinnamon and blend. Spread on top of second layer.
Fourth layer:
Spread 8 oz. of Cool Whip on top of the third layer. Grate fresh nutmeg
atop. Sprinkle chopped pecans or walnuts over entire layer and chill,
for at least 4 hours.
Serve on a garnished plate of caramel and chocolate swirls with a cup of
hazelnut coffee.
